Gingerbread Amaretto Mini Cheesecakes

The basic recipe for these Lil desserts came from the cookbook PHILADELPHIA CHEESECAKES,APPETIZERS & MORE.
Because I had bought these Nabisco Gingerbread sandwich cookies, I wanted to incorporate them into the dessert. So I crushed them & used them as the crust. I love desserts with Amaretto & used that as a flavor enhancer.

I topped them with cherry pie filling, you can use other flavors as well.

This was a perfect ending dessert to COMPLETE my Valentines Dinner, since I had also made a CRAN-BLUEBERRY PIE.
My husband loved the perfectly set table & SPECIAL VALENTINES DINNER MENU.

This is the book where the original recipe came from. Preheat oven to 350 degrees F.

NOTE: ORIGINAL RECIPE MADE 12 REGULAR SIZE MUFFIN TIN CHEESECAKES. I USED MINI MUFFIN TINS AND MADE 48 DESSERTS.

2

These are the cookies that I crushed in a zip lock bag using a meat mallet, to use in this recipe . You may want to use a food processor for this step.

3

These are the other basic ingredients for this recipe.

4

Line a mini tart pan with paper liners. You will need 48. Add about 1 teaspoon or so of crushed cookie crumbs to each liner. Using a mini tart press, firmly press crushed cookies into bottom of each paper liner, and set aside till needed.

5

Combine other ingredients, cream cheese, eggs extract & sugar, and beat together with a hand mixer till blended. Using a teaspoon carefully fill each cup with cheese filling.

6

Place in preheated 350 degrees F oven & bake for 15 to 20 minutes, or until center is almost set.

7

Remove from oven, cool completely about 3 hours or so, then top with fresh fruit or canned pie filling as desired.